Creamy Chicken and Rice Soup

There’s nothing quite like ladling out a big, steaming bowl of creamy chicken and rice soup on a chilly evening. This is the kind of dinner that makes you want to stay in your slippers all night. It’s simple, no fuss, and everything cooks in one pot—which means less cleaning later.

This version is the one I turn to when I want something filling but don’t want to spend hours in the kitchen. It uses ingredients I almost always have on hand and turns them into something comforting and a little indulgent with that rich, creamy broth.

Why This Soup Is Always on My Stove in Winter

This is pure comfort food for me. The kind of soup you want when you’re worn out from work or it’s raining outside. I love that the chicken and rice cook right in the broth, so there’s no need for juggling extra pots. That really matters on busy weeknights when I just want dinner done.

I often say this is like a hug in a bowl. It’s that classic chicken soup feel but with the extra richness that cream brings. And while I’ll never say no to chicken noodle soup, sometimes rice just makes it feel more substantial. It’s the one I make when someone in the family says “I’m starving” and I know they need something hearty and soothing.

Ingredients That Make This Soup Special

Here’s what you’ll need, with a few of my own notes about why I use them:

• Celery, onion, carrots, garlic: The holy trinity (plus garlic for good measure) that’s the base of most of my soups. I love using sweet onions if I have them because they add a mellow flavor.
• Olive oil: Just enough to sauté everything and coax out the flavors.
• Flour: Helps give the broth that creamy body without needing too much cream.
• Chicken broth: I use a low-sodium one and adjust salt later. It’s better to have control.
• Italian seasoning: I use this mix so often it’s practically a permanent resident of my counter. It’s easy and covers all the herbs I’d normally grab.
• Rice: Jasmine rice is my pick. It cooks up tender but doesn’t get mushy too fast.
• Heavy cream: Don’t skimp here. It’s what makes this soup feel a little luxurious.
• Chicken: Boneless, skinless breasts are convenient and cook fast in the broth.

One thing I always tell friends: Don’t stress if you don’t have exactly these veggies or rice. Soup is forgiving.

My Favorite Tools for Making This

I’m not big on fancy gadgets, but these are things I actually use:

• A sturdy Dutch oven. Mine lives on my stove in winter. It distributes heat well so nothing burns on the bottom.
• A solid ladle. I like one that doesn’t dribble everywhere.
• A garlic press. It keeps the garlic off my fingers and gets it super fine, which I think blends better into the broth.

How I Cook This Soup at Home

This is the way I do it on autopilot now:

1. I start by heating olive oil in the Dutch oven, then add carrots, celery, and onion. I cook them until they’re soft—no rushing this part. It builds the base flavor.
2. I toss in the garlic last so it doesn’t burn, then sprinkle over the flour. This roux step is what thickens the soup, so I stir well.
3. Slowly I pour in the chicken broth, scraping any browned bits. That stuff is flavor gold.
4. In goes the Italian seasoning, the rice, and the cream. I stir it all together and let it come to a gentle boil.
5. I reduce it to a simmer for about 10 minutes, then add the chicken. It cooks right in the soup, soaking up all the flavor.
6. Before serving, I taste and add salt and black pepper as needed. I like it well-seasoned but not too salty.

I always tell anyone cooking it for the first time to take it slow with the heat once the cream is in. You don’t want it rolling at a hard boil.

My Best Tip for Make-Ahead Soup

This is a big one if you’re planning to prep it ahead. Cook the rice separately and keep it in a container in the fridge. Add it to each bowl as you reheat.

If you store the rice in the soup, it’ll keep soaking up broth until you end up with something closer to risotto. Not bad—but not the brothy soup you started with.

I learned that the hard way years ago making chicken and rice soup for a friend after she had a baby. By the next day, it was practically porridge. Now I always tell people this rice trick.

Easy Variations I Make All the Time

• Leftover or rotisserie chicken: I do this constantly. Just shred it up and add it at the end so it doesn’t overcook.
• Chicken thighs: Great option if you want richer flavor. I put them in whole with the rice and let them get really tender. Shred before serving.
• Rice options: I stick with white rice here because it cooks quickly, but if I want to use brown or wild rice, I just cook it separately and add it at the end. They take much longer otherwise.

One thing I never swap? The cream. I tried using milk once and the soup separated and lost its richness. Lesson learned.

What I Serve with This Soup

This soup is satisfying on its own, but I almost always have bread with it. Usually a crusty baguette, sourdough, or even quick garlic bread from the freezer. My kids love dunking it.

When I want to make it feel a little healthier, I’ll serve it with a green salad. A simple lettuce mix with some homemade ranch dressing is my usual.

I find the soup balances out heavier bread sides really well, so I don’t worry too much about the cream in it.

Storing and Reheating Leftovers

If you have leftovers (which is rare in my house), just pop them in an airtight container in the fridge. They’re good for 3–4 days.

Just know the rice will soak up some broth as it sits, so I usually add a splash of chicken broth when reheating to loosen it back up.

I reheat it gently on the stove. Microwaves work too, but go low and slow so the cream doesn’t break.

I don’t freeze this soup. The rice and cream don’t hold up well after thawing. It turns into a weird, grainy mess.

If you’re looking for a cozy meal that fills you up and makes everyone at the table happy, this creamy chicken and rice soup is my go-to. It’s reliable, comforting, and always hits the spot on cold nights.

Also try these Chicken and Rice recipe:-

• Creamy Mushroom Chicken and Rice
• Creamy Panera Chicken and Wild Rice Soup
• Pineapple Chicken and Rice